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3426 NOTRE-DAME OUEST MONTRÉAL, QC H4C 1P2 | 514.846.3886

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2 COURSES $18

3 COURSES $21

APPETIZERS

Soup
Squid Salad
Squid tentacles, greens, spicy mayo
Beet Salad
Roasted shallot vinaigrette, green onion

MAIN COURSES

Bangers and Mash
Gaspor sausages, mashed potato, caramelized onions
Braised Chicken
Potato, leek, mushrooms
Grilled Beef Onglet
Grilled vegetables
Spaghetti
Matane Shrimp, tomato velouté

DESSERT

SPECIAL OFFER ON THURSDAY NIGHT : 3 courses menu for $35

APPETIZERS

Beet Salad

Red onion vinaigrette, rhubarb, dried horseradish, crispy fingerlings

12

Homemade Ricotta

Cucumber, bacon gaspor, Brussels sprout, sunflower, Québec strawberry

14

Spaghetti de Calmar

Air-dried salted veal, Helda beans, pickled peppers, lemon confit

14

Heirloom tomato Salad

Goat milk yogurt, dried duck breast, soda bread crouton, white balsamique

14

Tomato Soup

Origano foam, cucumber and lemon garnish

10

Salted Foie Gras

Brioche and mushroom crumble, eggplant jam, kumquat confit

17

MAIN COURSES

Sweetbread

Fennel, romesco, pickled vegetables

21

Cocoa Ravioli

Braised ox tail, quince, Madeira, parmesan

24

32

Gaspor Pork

Caramelized shallot, confit pear, miso, orange beet

26

Pan Seared Scallops

Smoked tomato jam, endive, kale, gnocchi, fava bean

28

Smoked Venison

Québec corn, black pudding cigar, purple bean, Labrador tea, cucumber

32

DESSERTS

Warm Chocolate CrémeuxCherry, goat yogurt ice cream,tarragon emulsion, almond brittle

10

Apple, Maple and Mushroom

Caramelized apple ^purée, maple crumble and ice cream, candy cap mushroom jelly

10

Banoffee

Shorbread, caramelized banana, dulce de leche, crème fraîche, toffee

10

Cheese Jam and lavosh

10

The Full Irish

Gaspor sausage, fried egg, back bacon, black pudding, milk-fed piglet liver, Colcannon, grilled tomato, soda bread

18

Smoked Fish

Scrambled eggs, apple coleslaw, crème fraîche, lime, capers, grilled bread

17

Cherry Tomato and Potato

Bacon, poached eggs, oregano, capers, chili

14.5

Bagel and Matane Shrimps

Lemon confit mayo, mint, jalapeno, green beans, almonds, potato

16.5

BLT EVOO

Confit chicken, Heirloom tomato, back bacon, lettuce, milk bread, spicy mayo

15.5

Breakfast Sandwich

Fried egg, homemade peppered sausage, cheddar, hash brown

14

Granola

Homemade goat yogurt, Gaudreau warm honey, fresh fruit

12(Small 6)

Pear Bakewell

With caramel ice cream $8

6

NutellOO or Jam

(with grilled bread $4)

2.5

Homemade Ketchup

2

evoo_all

aboutevoo

EVOO is the collaboration of 3 young people who wish to provide a fresh, new, stylish yet casual dining experience to Montrealers. By serving contemporary french cuisine, using both traditional and modern techniques chefs Sophie Ouellet and Peter Saunders will bring you on a culinary adventure that borrows from classical French, traditional Irish and southern Mediterranean cuisines.

Using ingredients sourced both locally and seasonally and working with small production farmers located in and around the Montreal area.

At the front of house, Claudie Harvey, Maître d’hôtel, will skillfully cater to your every need with a effortless grace. Providing a service style that’s attentive, relaxed, tasteful and refined.

theteam

Peter Saunders, Sophie Ouellet and Claudie Harvey met while working together at restaurant DNA in early 2008. After quickly forming a unique and lasting friendship they realized each others talents. They often talked about their dreams of one day having a restaurant of their own. That dream has now been realized in the form of EVOO.

photo-peter

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Dublin born and raised, Peter studied professional cookery at Dublin’s Cathal Brugha Street. From here he went on to work at Dublin’s Michelin starred l’Écrivian. Peter held the position of chef de parti in l’Écrivain. Here he worked primarily on pastry and discovered his love for bread making. After 18 months at l’Écrivian Peter left Ireland for a one year working holiday in Canada. Soon after he landed in Montreal, Peter realized he was in a city that he loved. He is now a Canadian permanent resident.

In April 2008 Peter started working in Derek Dammanns DNA. He held the position of chef de parti for three and a half years before leaving to be the sous chef at Stelio Perpmbelon’s Sinclair, eventually going on to become the chef de cuisine.

In early 2012 Peter started planning to open his own restaurant with Sophie Ouellet and Claudie Harvey and in July 2012 EVOO was born.

photo-claudie

titre_claudie

Raised in Lac-St-Jean, Claudie Harvey grew up in a village where her parents ran a grocery store, which brought her, at a very young age, to take her first steps into the world of work. At 19 years old, she decided to leave Quebec to explore Canada. Her journey lead her  to Whistler, British Columbia, where she worked as a waitress in an organic  bistro.

Passionate for the tourism and the restaurant industry, she came back to Quebec to study at the Institut de Tourisme et d’Hôtellerie du Québec in international hotel management. During her studies, she worked in food service at DNA restaurant and Burgundy Lion. In summer 2010, she did an internship at a resort in Jamaica to improve her experience in various departments of hotel management. Finally, she completed her diploma with an internship in the sales departement at the Westin Montreal, where she worked , after graduation, for more than a year, as a housekeeping supervisor.

In early 2012 Claudie joined forces with her friends and ex-colleagues Sophie Ouellet and Peter Saunders and by July of that same year EVOO was born.

photo-sophie

sophie-titre

After completing a Bachelor of Music at the University of Montreal, Sophie Ouellet decided to temporarily put aside her saxophone to pursue her passion: cooking.

She enrolled in the school kitchen ITHQ and completed her diploma in French cuisine followed by a specialization in pastry. She soon began working in some of Montreal’s most recognized restaurants: Les Chèvres et le chou, Bronte, and finally at DNA where she spent three and a half years as Sous Chief alongside Derek Dammann.

In winter 2010, she won first place in the contest “Toqué des fromages d’ici” at the Montreal High Lights Festival. This paved the way for her trip to Melbourne, Australia, where she worked with Shannon Bennett at Vue de Monde restaurant. Upon her return, she made a stopover in Paris for an internship with Jacques Genin, renowned pastry chef. This trip was a turning point in her career and her desire to open her own restaurant was now no longer an option but an undeniable outcome. Finally back, the restaurant Sinclair at Hotel St-Sulpice allowed Sophie to reconnect with the kitchen in Montreal, holding the position here as chef de cuisine. It was now time to take the plunge and in July 2012, with Claudie Harvey and Peter Saunders at her side, they opened EVOO, where they will serve cuisine soignée.


titre-news

Canada’s Best New Restaurants of 2013

The brainchild of three first-time restaurateurs - Peter Saunders, Sophie Ouellet and Claudie Harvey - who met while working in the acclaimed former DNA kitchen, EVOO ushers in a modern, stylish-yet-casual dining experience to Montrealers.

Read More
13/11/2013

EVOO for Brunch in St-Henri

I’ve been hearing quite a bit about EVOO since it has been open. The most recent article on this resto was the inclusion in a New York Times write up on St-Henri. Not bad. Reading up on their webpage, the team behind the restaurant is pretty impressive with all three doing time at the late DNA and other restaurants such as Sinclair, and Burgundy Lion.

Read More

22/05/2013

A Creative Buzz Charges a Montreal Neighborhood

Heavy industry sustained the southwest Montreal neighborhood of Saint-Henri for more than a century. But after most factories shut down in the mid-1900s, Saint-Henri was left a gritty district of discount shops and greasy spoons whose main attraction was the Atwater Market farmers’ bazaar. Now, Saint-Henri’s low rents are drawing young creative types...

Read More

12/05/2013

8 restos de brunchs originaux

EVOO Cuisine Soignée propose depuis peu de sustenter les estomacs dans Saint-Henri. Le soir, on y sert une cuisine française fusion qui, lors du brunch, se décline en plat de saucisses, d’œufs, de bacon, de boudin noir, de foie de porcelet et de pain, en assiette composée de jambon de porcelet de lait, d’épinards, de béchamel et de cheddar ou en plat de crevettes sautées, d’œufs pochés et de poivrons rouges. ...

Read More

03/04/2013

Haute Cuisine with a Whole Lotta Heart at EVOO

Sometimes, when you walk into a restaurant for the first time, you can just tell that it’s a labour of love. And that was Peter Saunders’ goal in opening EVOO alongside partners Sophie Ouellet and Claudie Harvey, who met working in the kitchen at the now defunct DNA.“We wanted to open a place that we would want to go and eat, a place for fine dining but in a more casual atmosphere.

Read More

21/03/2013

Les bonnes fourchettes

Cet établissement va assurément devenir un grand restaurant, avec ces trois jeunes qui arrivent du resto DNA et qui semblent avoir très bien appris. On y offre une cuisine simple, comme le cigare aux choux au lapin, l’oeuf croustillant ou encore le surprenant, surtout en ce moment, carpaccio de cheval.

Read More

15/03/2013


 

 

 

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3426 RUE NOTRE-DAME OUEST

MONTRÉAL, QC H4C 1P2

514.846.3886

info@restaurantevoo.com

Mon – Tue : Closed

Wed – Fri : Lunch from 11:30am to 2:00pm – Supper from 6:00pm to 10:30pm

Sat : Brunch from 10:00am to 2:00pm – Supper from 6:00pm to 10:30pm

Sun : Brunch from 10:00am to 3:00pm

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